Instead of frying, fish-flavored eggplant does this, and with rice, it is even more delicious!

This method of fish-flavored eggplant does not need to be fried, the soup is rich, and it tastes better with rice!

A home-cooked recipe for fish-flavored eggplant

【Ingredients Required】

Eggplant, pork, garlic, chopped green onion, dried chili, salt, light soy sauce, dark soy sauce, rice vinegar, sugar, chicken essence, starch, water, cooking oil

1. Wash the eggplant, cut it into pieces and put it in a basin, sprinkle with a little salt and grasp it well with your hands, and marinate for 10 minutes. Kill the moisture.

2. Chop the pork, flatten and chop the garlic, and cut the dried chili into rings.

3. Adjust a bowl of juice:

3 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1/2 tablespoon of dark soy sauce, 1 tablespoon of starch, 1/2 bowl of water, stir well.

4. Remove the excess water from the pickled eggplant pieces.

5. Put oil in the pan, put the processed eggplant pieces in the hot pan with cold oil, fry for about 5 minutes, and set aside.

6. Put oil in another pot, first add the minced meat and fry until it changes color, then add the chopped garlic and dried chili peppers to fry until fragrant.

Add the previously fried eggplant, pour in the prepared bowl juice, and simmer for a while.

When the soup gradually thickens, add the chopped green onion, a little chicken essence and a little sesame oil.

Stir well and remove from the pan.

7. When simmering rice, put a little salt and a little white vinegar in the water to make the rice full and taste better!